S/5142 Antique Treen 19th Century Sycamore Curd Knife
A 19th century sycamore curd knife, which were knives having no sharp edges and were essential in the cheese making process. The blade makes it easy to evenly cut the curds, so that the whey can be expelled. The whole has a medium colour and retains a patination.
Ex Deeley Collection and illustrated in A History of Cooking Through the Ages by Robert Deeley and Philip Drury on page 224.
15½ in. (39.5 cm.) Wide
2 in. (5 cm.) Deep
French Circa 1880